EASY vegan chickpea kale sauté with polenta / vegan trader joe’s recipe

Todays Ingredient Curry 4

I first made this recipe on a night when I didn’t feel like stopping for takeout, didn’t want to go to the grocery store, and knew I didn’t have much going on in my fridge.  I was determined to come up with something good using ingredients I already had in my pantry.  The jarred sun dried tomatoes were something I bought for a scrapped recipe and ended up never opening them, but they were a delicious addition to this dish.  The first night I served the chickpea kale sauté over a baked potato with vegan butter and nooch, which was awesome, but I thought polenta would class it up a bit for this video.


  • minced garlic
  • julienne sliced sun dried tomatoes in olive oil
  • garbanzo beans
  • lemon (juice)
  • polenta
  • olive oil
  • tuscan kale
  • salt & dried herbs (if desired)


  • start by draining and rinsing chickpeas, then use a fork to partially mash them to your preferred texture.  (I aim for about 50% mashed, but it’s not an exact science.)
  • sauté desired amount of garlic in a little olive oil, then add chickpeas.
  • cook the chickpeas until slightly browned and crispy, stirring as needed.
  • add 2-3 forkfuls of sun dried tomatoes.
  • add juice from 1/2 or 1 whole lemon.
  • sauté for 2-3 more minutes, then add kale.
  • cook for 3-5 more minutes, until greens cook down.
  • add salt and dried herbs to taste.
  • cook polenta according to package instructions, or as preferred.

Don’t forget to check out the 2-minute video version of this recipe!

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